1. Prepare Your Equipment:

   – Preheat your oven to 350°F (175°C).

   – Grease and line an 8-inch (20cm) round cake pan with parchment paper.

2. Mix Dry Ingredients:

   – In a medium bowl, sift together gluten-free flour, xanthan gum, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

   – In a large bowl, use a hand mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes).

4. Incorporate Wet Ingredients:

   – Beat in the eggs one at a time, ensuring each is fully combined.

   – Add the vanilla extract and mix until smooth.

5. Melt and Mix White Chocolate:

   – In a microwave or double boiler, melt the white chocolate. Stir in the heavy cream until smooth and glossy. Let cool slightly.

6. Combine Ingredients:

   – Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients.

   – Fold the melted white chocolate mixture into the batter gently until just combined.

7. Bake the Cake:

   – Pour the batter into the prepared pan and smooth the top with a spatula.

   – Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Decorate:

   – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

   – Decorate with white chocolate ganache, fresh berries, or shaved white chocolate.